ASSESSMENT OF FLAVOR VOLATILES OF MODIFIED IRANIAN RICE CULTIVARS DURING THE GELATINIZATION PROCESS

摘要

A combined GC-MS with the headspace soiid-phase microextraction (SPME) method has been employed for the analysis of the flavor volatiles of two modified Iranian rice cultivars during gelatinization. In order to optimize the different experimental parameters, the effect of fiber composition, water content of the rice samples, and equilibrium time were investigated. As a result, while gelatinization progresses, the amount of volatile compounds would increase as well. Therefore, a broad range of the flavor volatiles of rice could be extracted, concentrated, and identified. Altogether, 54 and 66 components were identified for HD5 and HD6 rice samples, respectively, of which 33 unique compounds were not detected previously. The identified volatile components in the modified cultivars belong to the chemical classes of aldehydes, ketones, alcohols, and heterocyclic compounds, phenolic compounds, and hydrocarbons.